Tank Cooks Cuban Skirt Steak
Thanks to Kyle Fowler for the recipe
Send recipes to NJTank99@gmail.com
Ingredients
- 3 pounds beef skirt steak, cut long
- 3 heads garlic (about 30 to 40 cloves)
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
- 1 cup onion, minced
- 2 teaspoons oregano
- 1 cup olive oil
Directions:
- Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
- Preparing the meat is straightforward. Place the skirt steak in a large bowl or pan. Add enough mojo marinade to cover the meat. Cover the bowl or pan and refrigerate for at least five hours, preferably overnight.
- Sear the marinated steaks on a cast iron until cooked to medium rare. Chimichurri sauce is excellent with it, too.
- Also great on the grill
